Easy Moist Maraschino Cherry Bread
A nostalgic and easy loaf with sweet maraschino cherries and a delightful almond glaze, perfect for brunch or a snack.
I’ve been making this cherry-studded quick bread for years — it’s an easy, nostalgic loaf that shows up on holiday brunch tables and weekday snack plates alike. The batter mixes in minutes, the maraschino cherries add a pop of color and sweetness, and the almond-tinged glaze makes each slice feel special. If you want a warm loaf with a similar vibe, try this warm cherry loaf recipe that’s great for serving right out of the oven.
Why you’ll love this dish
This cherry bread is fast, forgiving, and crowd-pleasing. It doesn’t require creaming butter and sugar, so the prep time is short. The loaf keeps well and freezes beautifully, making it a perfect make-ahead treat for brunches, school lunches, or a weekend coffee break. The maraschino cherries give sweet bursts without the fuss of pitting fresh fruit, and a touch of almond extract lifts the flavor into something bakery-worthy.
How this recipe comes together
- Mix the wet ingredients (sugar, milk, oil, egg, extract).
- Whisk the dry ingredients separately (flour, baking powder, baking soda, salt).
- Fold dry into wet until just combined, then gently stir in chopped maraschino cherries.
- Bake in a greased 9″x5″ pan for 50–60 minutes, or until a toothpick comes out clean.
- Cool, whisk a simple glaze with reserved cherry juice, and spread over the cooled loaf.
This overview keeps the work linear and fast: one bowl for wet, one for dry, quick fold, bake, and finish with a glaze.
What you’ll need
- 3/4 cup granulated sugar (150 g)
- 1/2 cup 2% milk (4 oz)
- 1/2 cup canola oil (or vegetable or melted coconut oil) (4 oz)
- 1 large egg
- 1 teaspoon almond extract* (or vanilla extract) (approx. 5 g)
- 2 cups all-purpose flour (260 g)
- 1 teaspoon baking powder (5 g)
- 1/2 teaspoon baking soda (3 g)
- 1/2 teaspoon salt (3 g)
- 2 jars maraschino cherries** (10 oz each) — drained, reserve juice for glaze
- 1 cup powdered sugar (130 g)
- 1 tablespoon melted butter (14 g)
- 2 tablespoons maraschino cherry juice (30 g)
- 1/2 teaspoon almond extract for the glaze (2 g)
Notes and substitutions:
- Almond extract is small in volume but big in flavor; use vanilla extract if you prefer a milder profile.
- Swap the canola oil for melted coconut oil for a hint of coconut, or use light olive oil for a more savory edge.
- For a lighter loaf, you can use low-fat milk or a dairy-free milk alternative in the same amount.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Spray a 9″x5″ loaf pan with cooking spray or grease with shortening and dust with flour; tap out the excess.
- In a medium bowl, whisk together the sugar, milk, oil, egg, and 1 teaspoon almond extract until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt; stir to mix evenly.
- Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined — a few small lumps are fine. Do not overmix.
- Drain both jars of maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries (a food processor pulse or a quick knife chop works). Gently fold the cherries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the top is browning too quickly, tent with foil for the last 10–15 minutes.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cooling before glazing prevents the glaze from melting off.
- Make the glaze: whisk powdered sugar, melted butter, reserved cherry juice (2 tablespoons), and 1/2 teaspoon almond extract until smooth. Adjust thickness by adding a little more powdered sugar (thicker) or a teaspoon more cherry juice (thinner).
- When the bread is completely cool, spread the glaze over the top. Slice and serve.
Store any leftovers at room temperature in an airtight container for up to 3 days, or freeze slices for longer storage.
Cherry-Studded Quick Bread
- Prep
- 15 MIN
- Cook
- 1 HR
- Total
- 1 HR 15 MIN
- Serves
- 10
01Ingredients
Wet Ingredients
Dry Ingredients
Cherries and Glaze
02Method
- Preparation
- Baking
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0 OF 9 DONE03Recipe notes
- 01Store any leftovers at room temperature in an airtight container for up to 3 days, or freeze slices for longer storage. Handle leftovers with clean utensils and avoid leaving the loaf out for more than two hours in warm environments to minimize food-safety risk.
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Best ways to enjoy it
Serve slices slightly warm or at room temperature. A few serving ideas:
- Breakfast or brunch: pair with coffee or tea and a smear of softened butter.
- Dessert: top with whipped cream or a scoop of vanilla ice cream for a simple treat.
- Snack: pack a slice in a lunchbox — it travels well.
- For a brunch spread, serve slices alongside a sticky pull-apart for variety, like this air fryer monkey bread.
Storage and reheating tips
Room temperature: Keep the cooled loaf in an airtight container for up to 3 days. The glaze helps seal in moisture.
Refrigerator: You can refrigerate for up to a week, but the loaf is best at room temperature — bring chilled slices back to room temp before serving.
Freezing: Wrap the whole loaf tightly in plastic and foil, or freeze individual slices in freezer bags for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating: Warm a slice in the microwave for 10–15 seconds or in a 325°F oven for 5–7 minutes to revive a just-baked feel.
Handle leftovers with clean utensils and avoid leaving the loaf out for more than two hours in warm environments to minimize food-safety risk.
Creative twists
- Cherry-almond streusel: sprinkle a brown sugar–butter–flour streusel on top before baking for crunch.
- Nuts: fold in 1/2 cup chopped almonds or pecans for texture.
- Fresh cherries: use pitted fresh cherries in season, but reduce added liquid slightly and toss fruit with a tablespoon flour.
- Yogurt swap: replace the milk with plain yogurt for a tangier, denser loaf. Reduce baking time by a few minutes.
- Mini loaves or muffins: divide batter into mini pans or muffin tins and bake 18–25 minutes, checking doneness earlier.
Your questions answered
How long does prep take?
A: Active prep is about 10–15 minutes. Mixing and chopping cherries is quick; baking is 50–60 minutes.
Can I use fresh cherries instead of maraschino?
A: Yes. Use pitted fresh cherries, toss with a little flour, and reduce any added liquid if your cherries are very juicy. Fresh cherries give a tarter flavor and softer color.
Is almond extract necessary?
A: No — you can substitute equal amounts of vanilla extract. Almond extract adds a classic cherry-almond pairing, so many prefer it.
Can I make this gluten-free or dairy-free?
A: For gluten-free, use a 1:1 gluten-free flour blend and check for added xanthan gum if needed. For dairy-free, use a non-dairy milk and the recipe remains the same otherwise.
How do I prevent cherries from sinking?
A: Drain well, coarsely chop, and toss with a teaspoon of flour before folding into the batter.
Conclusion
This cherry bread is a simple, satisfying loaf that’s easy to customize and great for gifting or sharing. For more ideas, check out Cherry Bread – Tastes of Lizzy T and my Almond Cherry Cookies.
Baking
Baking
Baking
